Ingredients
- 200 g of digestive-type biscuits
- 90 g of melted butter
- 600 g of cream cheese
- 180 g of sugar
- 3 eggs
- 200 ml of cream
- 30 g of flour
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Step-by-step
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- Grind the biscuits 10 sec/speed 8 and mix with the butter 15 sec/speed 4.
- Line the base of a springform mold and refrigerate.
- Preheat the oven to 160C.
- Add the cream cheese and the sugar and mix 30 sec/speed 4.
- Add the eggs, the cream, the flour, the vanilla and the salt and mix 30 sec/speed 4.
- Pour the cream over the biscuit base.
- Bake 60 min at 160C until the center wobbles slightly.
- Turn off the oven and leave the cake inside with the door ajar 1 hour.
- Refrigerate at least 4 hours before unmolding.
Tips
- Slow cooling prevents it from cracking.
- It should be wobbly in the center when you take it out.
- Serve with red berry jam.
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